Sourdough Calzone Dough
Equipment
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 digital kitchen scale
- 1 measuring jug
- 1 Dough scraper
- 1 clean kitchen towel or plastic wrap
- 1 Rolling Pin
- 2 baking sheets
- 2 sheets parchment paper
- 1 pastry brush
Ingredients
- 150 gram active sourdough starter 100% hydration
- 325 gram water room temperature
- 500 gram bread flour
- 10 gram fine sea salt
- 20 gram olive oil plus extra for greasing
- 10 gram honey or sugar
Instructions
- In a large mixing bowl whisk together the active sourdough starter, water, olive oil, and honey until mostly dissolved.
- Add the bread flour and salt to the bowl and mix with your hand or a dough scraper until no dry flour remains and a shaggy dough forms.
- Cover the bowl with a clean kitchen towel and let the dough rest for 30 minutes at room temperature for autolyse.
- After resting, perform a series of stretch-and-folds for about 1–2 minutes until the dough feels smoother and more elastic.
- Cover the bowl again and let the dough bulk ferment at room temperature for 4–6 hours, performing 2–3 additional stretch-and-folds every 45–60 minutes during the first 2 hours.
- When the dough has risen by about 50% and looks airy with small bubbles, lightly oil a medium mixing bowl and transfer the dough into it.
- Cover tightly and refrigerate the dough for 4–8 hours or overnight for improved flavor and easier handling.
- Remove the dough from the fridge and let it sit at room temperature for 30–45 minutes to take off the chill.
- Turn the dough out onto a lightly floured surface and divide it into 4 equal portions using a dough scraper.
- Shape each portion into a tight ball by tucking the edges underneath and letting surface tension build on top.
- Cover the dough balls with a towel and let them rest for 20–30 minutes to relax the gluten.
- Preheat the oven to 240°C (465°F) and place the baking sheets inside to heat up.
- Working with one dough ball at a time, lightly flour the surface and roll or stretch it into a circle about 20 cm (8 inches) in diameter.
- Place the rolled dough on a piece of parchment paper and add your desired fillings to one half, leaving a 2 cm (¾ inch) border.
- Fold the dough over the filling to form a half-moon shape and press the edges firmly to seal.
- Crimp the sealed edge by folding it over itself or pinching with your fingers to prevent leaks.
- Brush the top of each calzone lightly with olive oil and, if desired, cut one small steam vent on top with a sharp knife.
- Carefully slide the calzones on their parchment sheets onto the preheated baking sheets in the oven.
- Bake for 15–20 minutes until the calzones are puffed, deeply golden brown, and crisp on the edges.
- Remove from the oven and let the calzones rest for 5–10 minutes before serving to allow the interior to set and cool slightly.
Notes
For best results, use a lively, recently fed sourdough starter and adjust the water by a few grams if your flour is particularly strong or weak, aiming for a soft but manageable dough. Cooler, longer fermentation (especially overnight in the fridge) improves flavor and makes shaping easier, while thorough sealing and crimping help prevent fillings from leaking during baking. Avoid overfilling so the dough can puff properly, and make sure your oven and trays are fully preheated for strong initial heat. Leftover dough can be refrigerated up to a day or frozen in balls; thaw in the fridge and bring to room temperature before shaping.
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